MLA Thai Glazed Aussie Lamb Loin Chops with Sweet Corn Slaw
- Prep time 5Min
- Cook time 30Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 4
Thai meets Aussie in this flavour fiesta! Get ready for some lip-smacking Thai Glazed Aussie Lamb Loin Chops paired with a fresh 'n' crunchy Sweet Corn Slaw. You're welcome!
Ingredients
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8 each trimmed Aussie lamb loin chops
-
2 tbsp finely chopped palm sugar (or brown sugar)
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2 tbsp fish sauce
-
2 tbsp tamarind puree
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2 each corn cobs, husks removed
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1/4 head thinly sliced red cabbage
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1 each cucumber, halved lengthways and sliced on the diagonal
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1/2 cup mint leaves
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1 each lime juiced, plus wedges to serve
Method
To prep:
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Place lamb loin chops on a plate or tray in a single layer.
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Combine palm sugar, fish sauce and tamarind in a jug.
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Use a pastry brush to coat the lamb chops on both sides with the glaze.
To cook:
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Preheat a BBQ or chargrill pan and cook corn for around 15 minutes, turning occasionally, until grill marks appear.
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Allow to cool slightly and cut kernels off the cob.
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Place in a large bowl with cabbage, cucumber, mint and lime juice.
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Season with salt and pepper and toss to combine.
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Cook lamb chops on BBQ or chargrill pan for 5-6 minutes per side, then turn and cook edges until crispy.
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Rest for 5-10 minutes.
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Sprinkle with a few flakes of salt to serve.
To serve: Serve lamb with slaw and lime wedges.
